Holiday Brown Ale

Posted by Colin on February 2, 2013

Overview

Partial Mash

Yield 5 gal (at 70% mash efficiency)

OG 1.054

FG 1.020

IBU 47

Ingredients

Grain Bill

6 lb - Munic Dark Malt

3 lb - Pale LME

1/2 lb - Crystal Malt 60°L

1/2 lb - Black Patent Malt

1/4 lb - Chocolate Malt

Hops

2 oz - Cascade Whole Leaf 8.1% AA

Other

1 1/2 tsp - Cinnamon

3/4 tsp - Ginger

1/2 tsp - Nutmeg

1/4 tsp Cloves

(Spices are ground)

Yeast

Liquid English - White Labs WLP002

  • Mash grains in 7 to 9 quarts water
    • Protein rest at 122°-130°
    • Mash at 158° (for more body)
  • Sparge mash and bring wort to boil (bring preboil to 4 gallons)
  • Add 3lb Pale LME and 1oz Cascade Hops
  • Add Spices
  • Boil 60 minutes
  • Add 1oz Cascade whole hops
  • Boil 15 additional minutes (add wort chiller if using to sanitize)
  • Remove wort and cool to yeast pitching temperature
  • Transfer to primary fermenter and pitch yeast
  • Add water to 5 gal (adjust as necessary to hit OG)

Secondary and Bottling

  • If additional clarity or batch aging is desired, transfer to secondary once fermentation is complete.
  • Carbonate to 2.1 volumes CO2